Directions

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.

Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.

Super good!! I used canned spaghetti sauce instead of tomato sauce! I also left out the green pepper, but put in a can of diced tomatoes! Simply seasoned it how we like it, baked and served!! We really enjoyed this dish, and next time I may add fresh mushrooms and use regular spaghetti noodles rather than thin!

I made this for my bf and family and they all loved it! I couldn't even tell that it was venison. Although I used ground venison instead of cubed, I added a can of diced tomatoes and switched in jar of spaghetti sauce instead of using tomato sauce. I also added extra garlic, mushrooms, and used lots of cheese on top. Also, if you like more sauce you may want to make extra on the side because when you bake it there is not a lot of sauce left over. It was delicious!

We loved this! Due to what we had on hand, I used ground venison instead of cubed venison (and cheddar cheese instead of mozzarella.) Everyone devoured this. Our guests couldn't tell it wasn't your average beef-type spaghetti!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.